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Salmon Clam Chowder

I love soup weather! I could eat soup for lunch and dinner everyday!


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Chowder is easier to make than you think – and the homemade version is unbelievably creamy and so delicious. 

Salmon Seafood Chowder

Ingredients

  • 4 slices bacon, diced
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1/2 teaspoon dried thyme
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup vegetable stock
  • 2 (6.5-ounce) cans chopped clams, juices reserved
  • 1 bay leaf
  • 2 russet potatoes, peeled and diced
  • 1 cup half and half, 2% or whole milk
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves
  • 1/3lb pre-cooked salmon (I did it this way)

Instructions

  • Heat a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon excess fat; set aside.
  • Melt butter in the stockpot, if needed more then then bacon fat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme until fragrant, about 1 minute.
  • Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, vegetable stock, clam juice and bay leaf, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
  • Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.
  • Stir in milk and clams until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more milk  as needed until desired consistency is reached.
  • Add crumbled cooked salmon into soup, warm for a few minutes.
  • Serve immediately, garnished with bacon and parsley, if desired.

Notes

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

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These nutrition facts are based on half and half and no salmon

Seafood Chowder

Seafood Chowder

I love chowder, seafood and soup so when my husband told me he would make anything for dinner for my birthday I said how about Seafood Chowder!! This recipe is easy and delicious. We served it with a nice big loaf of crusty bread, which was excellent dipped in the broth.

If you have never made chowder before this is the perfect beginners recipe. Just follow the steps and you will have an excellent dish you will be proud of. This recipe is easily doubled for a larger group.

I’d love to hear what seafood options you choose to add to this, Enjoy!

Seafood Chowder

Serves 4
Prep time 25 minutes
Cook time 45 minutes
Total time 1 hours, 10 minutes
Allergy Milk, Shellfish
Dietary Gluten Free
Meal type Soup
Misc Pre-preparable, Serve Hot
Website Tasty Kitchen
This classic seafood chowder from Nova Scotia is delicious and could be a side or as a main. FrenchToasty.com has lots of soup recipes.

Ingredients

  • 1/4 cup butter
  • 1 Medium onion (diced)
  • 2 stalks celery (diced)
  • 2 Medium potao (peeled and diced)
  • 1 pint water (or chicken broth)
  • 1 1/2 teaspoon dried basil
  • 1 1/2 teaspoon Oregano
  • 1 1/2 teaspoon celery salt
  • 1 tablespoon paprika
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt (optional)
  • 1-2 drop Tabasco
  • 1/2lb white fish (cod, sole or your favorite white fish)
  • 1/2lb crab, shrimp, scallops, lobster (canned or fresh, add atleast 2 of these)
  • 1/2 cup heavy cream (I used heavy whipping cream because I couldnt find just heavy cream and it was good)
  • 2l whole milk

Note

This soup is more flavorful the next day. Do all the steps and then refrigerate overnight. After refrigeration cook on low for 45-60 minutes. Do not allow the chowder to boil. Plus if this is for entertaining take the stress off yourself and prepare the day before the party.

Water is traditionally used in chowders but the chicken broth makes it more rich.

You will notice that the spices sit on top of the chowder. Give a quick stir before dishing up and you will get the right amount of spice.

Directions

Step 1
In a large dutch oven melt the butter over medium heat and saute the onions and celery, until soft for a few minutes.
Step 2
Add the potato and then add enough water(or chicken broth) to barely cover. Cook the potato until just barely tender.
Step 3
Add the basil, oregano, celery salt, pepper, salt, paprika and Tabasco sauce. It will look like alot of spices but don't worry it's delicious.
Step 4
Layer the fish and shellfish on top of the vegetables. Add the rest of your water or broth to cover. Cook only until fish barely flakes.
Step 5
Now add the cream and milk. If you think you are going to run out of room them skimp on the milk NOT the cream.
Step 6
Allow the chowder to warm through. Keep on a bare simmer until serving.
Seafood Chowder
Seafood Chowder

Great place for Dutch Ovens

Steamed Clams with Fresh Basil

Steamed Clams with Fresh Basil

These are the best clams I have ever had at home, they are up there with the best steamed clams I have ever had in a restaurant. My husband said the same thing, so this recipe is a must for seafood lovers.

We paired this with Garlic Shrimp, Strawberry Summer Salad and a delicious glass of Moscato. It was a long day for my daughter so I didn’t want to wake her for dinner so she slept through most of it but enjoyed a bit once she woke up and realized we were eating dinner.

These clams are absolutely delicious and an easy date night meal. Make sure to pair this with some good crusty bread. You won’t be sorry, like I was when I realized all the yummy juice under the clams that got dumped down the drain because we had nothing to dip in it. Enjoy!

Steamed Clams with Fresh Basil

Serves 2
Prep time 5 minutes
Cook time 10 minutes
Total time 15 minutes
Misc Serve Hot
Website Skinny Taste
These clams are so good that you will think they are from a restaurant. FrenchToasty.com has lots of seafood recipes.

Ingredients

  • 1lb fresh little clams (approximately 2 dozen)
  • 2 teaspoons olive oil
  • 3 cloves garlic (cut into large chunks)
  • 1 teaspoon unsalted butter
  • 2 tablespoons fresh basil (parsley can be subsituted)
  • 1/2 cup white wine (I used moscato because that is what I had open)
  • 1/4 cup water

Directions

Step 1
In a large pot heat oil. When hot cook garlic until golden brown.
Step 2
Add butter, water, wine and rinsed clams, cover tightly and reduce to medium-low heat.
Step 3
Cook for 5-10 minutes or until the shells open. Make sure not to overcook as clams will become rubbery. Discard any that didn't open.
Step 4
Pour clams and juice into a serving bowl. Top with fresh basil and enjoy. Don't forget to dip bread in juice under clams.
Steamed Clams with Fresh Basil
Seafood Meal

Our delicious seafood spread

Baked Salmon with Browned Butter Sauce

Salmon with Brown Butter Sauce

Something about salmon reminds me of summer and I love BBQ’ing it but baked salmon is good year round. And since we have salmon at least once a week, we always want to try new recipes, When I came across this one the picture sold me, it looked absolutely delicious. I  altered it a tiny bit but followed it almost to a t.

It is hit and miss whether or not my daughter feels like eating salmon but lately it’s been a major hit. She loved this recipe and liked the sauce to dip her bread in. Kids come up with great ways to eat food, so I of course dipped my pretzel roll in the sauce also and it was great. I hope you enjoy this great new recipe.

Baked Salmon with Browned Butter Sauce

Serves 4
Prep time 5 minutes
Cook time 25 minutes
Total time 30 minutes
Allergy Fish
Meal type Main Dish
Misc Serve Hot
Website Food of Our Lives
This salmon is cooked to perfection and then a browned butter sauce is poured over top. FrenchToasty.com has lots of seafood recipes.

Ingredients

  • 2lb wild salmon filet (skin on)
  • coarse sea salt
  • 2 tablespoons butter
  • 1 tablespoon flour
  • 3/4 cups heavy cream
  • 1/2 cup white wine
  • kosher salt
  • ground black pepper
  • 2 green onions (thinly sliced)
  • 1 tablespoon extra virgin olive oil

Directions

Step 1
Lay your piece of salmon skin side down on a baking sheet covered with foil.
Step 2
Drizzle salmon with olive oil and season with salt and pepper.
Step 3
Put salmon in a cold oven and turn the oven to 400 degrees F. Bake for 20-25 minutes.
Step 4
While salmon cooks prepare sauce. Place butter in a small saucepan over medium heat. Cook butter until melted and slightly brown, watch closely as to not burn. This only takes a couple minutes.
Step 5
Once the butter is light brown, whisk in flour and then quickly add heavy cream and wine.
Step 6
Stir until slightly thickened and then remove from heat. Add some salt and pepper to taste. It will thicken as it sits, but don't let it sit too long as to not get cold.
Step 7
Remove salmon from oven when moist but flaky, leave skin on foil.
Step 8
Place salmon on serving dish and top with sauce and then sliced onions.
Salmon with Brown Butter Sauce
Salmon with Brown Butter Sauce
Salmon with Brown Butter Sauce
Salmon with Brown Butter Sauce

Shore is Good Seafood Dip

Seafood Dip

I love all types of seafood, with shrimp and crab being my two favorites. So when I came across this seafood dip I was so excited to try it. I was getting together with my in-laws on Saturday night and my parents on Sunday, so I made a double batch of this and split in half. After the first day I was so excited to make it again the next day for my family. Everyone loved it especially my daughter who loves to dip everything. She would dip her cracker and lick the dip off and re dip…hope no one minds baby slobber :) good thing it was just family. I served with Ritz and wheat thins but any cracker would be great.

I don’t think there can ever be too much seafood in one meal so load this up with as much as you want. Let me know if you decide to add anything else, I can’t wait to try it your way, enjoy!

Shore is Good Seafood Dip

Serves 10
Prep time 20 minutes
Cook time 35 minutes
Total time 55 minutes
Meal type Appetizer
Misc Pre-preparable, Serve Hot
Website Paula Deen
This dip is full of seafood and so delicious. Serve at any type of get together with great friends and family. FrenchToasty.com has lots of seafood recipes.

Ingredients

  • 6oz crabmeat (canned or fresh, make sure to pick out all shells)
  • 1/2lb Parmesan (freshly grated)
  • 1/2 cup mayonnaise
  • 1/2 can cream of shrimp (you can subsitute cream of celery if you can't find shrimp)
  • 2 stalks celery (diced)
  • 1 Medium onion (diced)
  • 1 Medium green bell pepper (diced)
  • 2 tablespoons butter
  • 1/2lb bay shrimp (fresh)
  • 1/2 teaspoon white pepper (black pepper can be subsituted)
  • 1 cup cheese (cheddar and pepperjack)

Note

You can make this dip ahead of time. Store in fridge after step 5. When ready to serve start with step 6 by putting dip in casserole dish.

Directions

Step 1
Preheat oven to 350 degrees F.
Step 2
Over medium heat melt butter in skillet.
Step 3
Saute the onion, celery and bell pepper for 2 minutes.
Step 4
In bowl combine soup, mayonnaise, Parmesan, crab meat, shrimp and pepper.
Step 5
Stir sauteed vegetables into the seafood mixture.
Step 6
Spoon mixture into an 8 x 11 inch casserole dish, or some size similar.
Step 7
Top dip with cheese.
Step 8
Bake for 30-40 minutes and serve with crackers.
Seafood Dip
Seafood Dip

Salmon Grilled Cheese

We love Salmon and are always trying out new recipes but our favorite method of cooking salmon is an easy fail proof way. We usually have a small sliver left that I will eat in a salad for lunch the next day but today I was feeling more creative and thought I wonder how salmon would taste on a grilled cheese. So what better way to find out then to give it a shot. I was pleasantly surprised with how delicious it was and it’s always nice to find a new tasty and quick lunch recipe.

Did you know that a 4oz serving of wild salmon provides you with a full days requirement of vitamin D, half the requirement of B12, niacin and selenium? The omega-3 fats in salmon help to keep you healthy and help ward of heart disease, blood cots that cause strokes, diabetes, some cancers and arthritis. Those are great excuses to include more salmon in your diet.

My daughter loves salmon. I remember last summer the first time she tried it, we were at our friends cabin and he was feeding her. I think he was excited to introduce her to a new food that she really enjoyed. Her pediatrician recommends that she eats fish twice a week because it is so excellent at helping with brain development*.

This sandwich is a quick and easy lunch item to make at home. You will be eating healthy and enjoy it while you are at it.

Salmon Grilled Cheese Stacked

Salmon Grilled Cheese

Time 10 minutes
Servings 2

Ingredients
4 slices of your favorite bread
4 slices of pepper jack cheese
handful of baby spinach
1/4 lb wild salmon, cooked

Directions

  1. Butter 1 side of each piece of bread.
  2. Lay 2 piece of bread in medium-hot pan, buttered side down.
  3. Layer cheese, then salmon and then spinach on each piece of bread. Then top with the other 2 slices of bread, buttered side up.
  4. After about 4 minutes of cooking flip sandwich and cook other side until golden brown.
  5. I love to dip grilled cheese in franks hot sauce, but this sandwich is good just by itself.

Enjoy!

Salmon Grilled Cheese
Salmon Grilled Cheese Bite

 

*Please speak to your own pediatrician to find out their recommendations of a fish diet for little ones.

 

Kung Pao Shrimp

Kung Pao Shrimp Complete

Last night I was craving Chinese so when I came across this recipe I tweaked it a bit and came up with the most delicious homemade Chinese recipe ever. The sauce is the best part of this recipe and I think it’d be great on a cold noodle salad or a dipping sauce for spring rolls and pot stickers.

Kung Pao Chicken is always my go to entree at Chinese restaurants but I’ve always been nervous to try and make it, because I figured it was hard work and a lot of ingredients. This came as a pleasant surprise when I realized it wasn’t hard and I had all the ingredients already, so it was a win win and I knew I had to try this. My husband raved about how delicious it was and he even went back for seconds and finished off the bowl, which was suppose to be his lunch today. My daughter loved the noodles even though they were a little on the spicy side. I can handle a lot of spice but be weary if you can’t, you can always cut back on the siriachi sauce.

If you enjoy a spicy dish and want to treat yourself to amazing flavor then this recipe is for you. Give it a try and I promise you will be happy.

Kung Pao Shrimp

Kung Pao Shrimp

Servings 4

Ingredients

1lb shrimp*, I removed tails and butterflied
1/2 cucumber/zucchini, sliced and halved
1/2 cup cornstarch
oil, for frying
1lb uncooked linguine noodles
sauce-
1/2 cup chicken/vegetable broth
2 tablespoons cornstarch
1/2 cup soy sauce
3 tablespoons Sirachi sauce, hot chili paste
1/4 cup sugar
2 tablespoons red wine vinegar
1 tablespoon sesame oil
1/4 cup garlic, minced
1 cup dry roasted peanuts
1 cup green onions, sliced
1/4 bunch cilantro, chopped

Directions

  1. Bring a large pot of water to a boil with a sprinkle of salt. Cook linguine according to package. When done drain and set aside.
  2. While noodles are cooking toss shrimp in 1/2 cup cornstarch until evenly coated. Heat oil in deep skillet, once heated fry shrimp in oil, about 4 minutes on each side, until golden brown and fully cooked. Last 2 minutes add cucumber. Drain on paper towels.
  3. In a bowl whisk together broth, 2 tablespoons cornstarch, soy sauce, siriachi sauce, sugar, red wine vinegar and sesame oil.
  4. Heat 2 tablespoons of vegetable oil in skillet over medium-high heat. Add garlic and stir fry for 20 seconds. Pour the sauce into the pan and add peanuts. Bring to a boil then reduce heat and simmer until thick and bubbly.
  5. In a serving bowl add cooked linguine, shrimp and cucumber and pour sauce over the top. Add green onions and cilantro and toss.

*You can substitute chicken or tofu in place of the shrimp

Kung Pao Shrimp Complete
Kung Pao
Kung Pao Mix

Salmon

We have tried salmon so many ways, and some of them are so amazing. But the simplest way we do it, is also one of the tastiest. It doesn’t cover up the salmon taste, but only increases it.

Salmon

Salmon

Ingredients

A piece of Salmon
Extra Virgin Olive Oil
Salt and Pepper

Directions

  1. Lay a piece of salmon, skin side down, on a baking sheet (you can cover sheet with foil for easy clean up.)
  2. Drizzle with olive oil and season with salt and pepper.

Put the salmon in a cold oven, then turn to 400 degrees F. Bake for 20-25 minutes (depending on size of your fillet is) and then remove from oven. This is a no fail recipe, tender, moist and flaky!

Raw salmon with oil and salt and pepper

Salmon

After baking for 25 minutes

Salmon

Ready to Eat

Salmon